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SICA’s live initiative

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Live Cooking by Bengaluru Chefs, organised in association with South India Culinary Association (SICA), on the third day of FHW 2016 Bengaluru, witnessed Bengaluru’s leading culinary experts demonstrating live their signature dishes to the audience. Held throughout the day across muiltple sessions, Live Cooking by Bengaluru Chefs allowed the audience to learn recipes from the chefs themselves. Additionally, the audience could interact with the chefs live, while they presented their dishes.

The participants included Chef Ajit Cheruvattath, sous chef, Le Meridien Bengaluru; Chef Muthamizhan, jr sous chef, Vivanta by Taj – MG Road Bangalore; Chef Sachin Subbaiah, chef, Royal Orchid Hotels and Chef Nimish Bhatia, executive chef, Nimisserie.

Chef Natesan Kannan, co-ordinator, junior forum, IFCA, commented, “Chefs are no more merely in the kitchen, they now have direct interaction with guests. Events like this are essential to encourage such interaction between chefs and guests.” Agreeing with that, Chef Kasi Vishwanathan, executive chef, The Atria Hotel Bengaluru, said, “Chefs have now become brand ambassadors of their hotels. They are also holding positions of director, general manager, vice president, etc. A chef’s contribution to the hotel is very significant.”

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